GREEN PEARLS® – curated for sustainable impact
It has been about 15 years since smoking was banned in restaurants, hotels and public buildings in the USA and Europe. Initially, hoteliers felt that they would be seen as poor hosts if they restricted the “personal freedom” of their guests. However, this is no…
The best ideas for a family summer vacation are less about where you go and more about the experiences you have together. And they should be as sustainable and eco-friendly as possible! Want to bring history lessons to life? Paestum or Paris are great for…
Showering is considered more sustainable than bathing. But it all depends on the shower! “Rain showers” and “waterfall showers”, which have long been trendy in luxury hotels, use 20 liters per minute. This means that 100 liters are gone in just 5 minutes. Not so in sustainable hotels! But don’t worry, you won’t have to settle for a trickle – there are innovative astronaut showers and air bubbles – some even with a panoramic view of the outdoors.
Do you take an App-class every time you travel to another country, or are you happy when your hotel speaks your native tongue? Of course, you can communicate in English at Green Pearls® accommodations around the world. But some sustainable accommodations also offer entirely different…
Traveling green is easier than you think. It’s often the little things that you can do that can make a big difference. We asked our partners in the sustainable tourism industry what tips they have for you – apart from bringing your own water bottle!…
“A dish about one ingredient (onion) across all its lives, inside an ocean of umami.” – Aggeliki Charami
Ageliki Charami, the executive chef at the Paradiso Pure.Living vegan hotel, LA VIMEA and the OMNIA plant-based restaurant, has a penchant for Asian and Japanese cooking techniques, as well as umami flavour. This vegan recipe, which she shared with us, is the most elaborate one on our blog so far and is perfect for special occasions. The noodle dough, which is coloured with a little turmeric, is the easiest part.
The onion-umami filling, on the other hand, requires a trip to a Japanese speciality store. The flavour of the caramelised onion is enhanced by kombu (seaweed), shiro miso (Japanese seasoning paste), umeboshi (fermented Japanese fruit) and rice wine.
Sustainability fact: seaweed is considered the vegetable of the future. It grows without the need for freshwater or fertiliser, and it absorbs huge amounts of CO₂. However, importing it from Japan undermines its environmental sustainability due to the long shipping distances involved. A more climate-friendly alternative is to source seaweed (kelp) from Europe, for example from France or the Baltic Sea.
But the dish is far from finished yet . As we work our way through the recipe, we’ll make our own rosemary oil (it’s easier than it sounds!) and prepare three different onion toppings for more experienced cooks, as well as a seaweed bisque and a lemon potato cream. We’ll then “dab” these onto the dish before serving.
By the way, this is what Aggeliki says about the recipe:
“This recipe is really simple. I created it so that you can easily make it at home, without needing any special restaurant equipment or complicated techniques.”
Well then! Go for it and surprise your guests (or just your favorite person) with this special dish. We hope it turns out great, and enjoy your meal!
PS: If you would like to tell your guests about the creator of this dish when you serve it, take a look at the interview with Aggeliki Charmi here.
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